American craft distiller Balcones created this smoky corn whisky, fittingly named the Brimstone, by smoking the whisky itself rather than the grain. It is innovative techniques such as this which are creating a buzz around American whisk(e)y at the moment.
Barbecue, steaks, brown sugar, raisins, honey roast pork. It's all there, a Texan aroma for a Texan whisky.
Peppery and sweet in equal quantities with some herbal undertones and BBQ sauce overtones.
The finish is like a pepper-rubbed steak with a little charcoal too!
What's not to like about this big smoky whisky? Brimstone is an incredibly apt name for this barbecue of a dram. There is no pretension here.
Any chance of a 3cl sample becoming available for this whisky? Thanks.
